Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.

Wednesday, July 29, 2009

Mr. B's Barbecue, Grand Saline, Texas

I spotted this likely looking joint on the way out to Lake Fork. When my fishin' guide also recommended it, I made sure to stop on the way home.

From the outside it looks like your average "good ol' joint", complete with a parking area full of pickups and a hearty aroma of wood smoke wafting around from the back. Inside a nice little lady took my order and shortly came back with a plate full of food for $12. The ribs were massive and at first I thought they might have been beef ribs. Nope, just big pork ribs. Most of each rib was pretty tender without any noticeable smoke flavor. They were piping hot, fresh off the grill. A few spots were chewy, but there was a lot of pig to eat and it was pretty tasty. The brisket was plastic fork tender and easily fell apart when poked. While most of it got "sauced", a little excavating showed only a little smoke ring on an unsauced sample. There was almost no smoke flavor, either, which was somewhat disappointing considering the generous amount of wood smoke outside. The hot links were standard East Texas hot links in the bright red casing. Not very spicy and more like big hot dogs. The tater salad was a nice tangy mustard variety and pretty tasty. The sauce was an average tomato sauce of the sweet variety.

Overall this was just a "good ol' joint". I'll probably stop by on future trips and get a pound of brisket, but I'll bring my own sauce. It needs it. I bet a sliced brisket sandwich from here would be just great with some spicy sauce. I'll let ya know. :)

addendum:I stopped by again on my next trip to Lake Fork and bought a pound and a half of their sliced brisket. It was as tender and moist as my first trip but still needed sauce for flavor. My choice this time was Dr Pepper BBQ sauce and that combo made for some dynamite sandwiches.

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About Me

I love barbecue. I always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, my friend Scott and I started doing just that and we've been doing it every year since. We call it the "Calories and Cholesterol Tour". Since so many people were asking me about our experiences, I started writing them up. We are not expert eaters or writers. We just do this for fun and because we LOVE Texas BBQ.
A note about our reviews. We tend to be "stealth" reviewers. We don't ask for pit tours or cooking techniques and we try to be discrete about taking photos til after we are done. We want to experience each meal as an average customer.
If you know a great Texas BBQ joint we need to try, e-mail me at donotemp AT lycos DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW
I also have a separate bass fishing blog.